Jandreart Fine Art

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Terry's delectable 'Salmon en Papillote', which I did on the Weber grill. Zucchini, thyme, cream-cheese and salmon-trout parceled up to seal in the flavours. I heated the weber for ten minutes with the lid on, and then put the parcels onto the braai-sheet. Cooking time was 10minutes for the 2 cm thick fillets. Striving for a limited pallet of colours to take on the

My collarbone a tad unhappy. Never a good idea to fall off your bicycle, particularly at the bottom of a decent. Only made a tad better by it being into soft sand. Legs a tad wobbly after an East-Head jog. Sea freezing. B'fast stunning. The painting 'A Moment in Time' is crated and heading to Atlanta. A few splinters from building the crate, and

Sunrise through the mist, chimneys of steam, shadows of a past age. The glint of the high speed Gautrain. A Turner painting, in another age.  Gautrain, a fabulous way to travel and certainly a stress free way of getting to the Vietnam Embassy in Hatfield for our visas. The staff were friendly, helpful and efficient. A row of derelict shops, festooned with weary 'To-Let' signs,

 The exhibition in the studio changed for the Knysna Literary Festival with poems from Terry's collection 'Thank you Calliope', on the walls between the paintings. Great that people are reading the poems and buying the books. It's the first time I have been able to see the three paintings I did of the fish market in Dar Es Salaam displayed together.   Aly and Eugene

Phantom Pass, famous for its legend surrounding the death at the top of the pass of the Italian heroin, Victoria Esposity, and her horse by lightning while on route to try and get permission to transport prospective silk farmers on a ship back to England.  An enjoyable cycle that had me short of breath and exposed the flaws in my bicycle skills, as I

In his new home I'm William, Oil on Canvas 76cmx102cm I used a limited ‘Zorn’ palette of Burnt Sienna (Red earth colour) and Raw Sienne (yellow earth colour), with Ultramarine Blue. Fun to use because you have to focus on the value structure and the warm/cool dimension. You also watch your edges more. This really makes you pin down the structure of what you are

I'm not the worlds best aubergine fan, however the aubergine rolls that Hirsh made were sensational. Grilled slices of aubergine, filled with ricotta and spiced with za'atar, mint, basil and chili. The flavours in the Gurnard cooked with tomatoes and bacon were amazing. A touch of genius by adding granadilla to the berry and chocolate dessert. I'm glad I wasn't driving back to